I have a batch of Bruce's Cherry Chocolate cyser based on Oskaarz Southwestern Sweet Cherry Cyser from the paton recipe section.
Fermentation has slowed down, cherries and nibs are settling to the bottom and huge bubbles (1 inch+ diameter) have formed filling the headspace. Does this indicate a certain stage?
I have attached two photos, the first has the large bubbles, some outlines can be seen on the glass
The second photo is after swirling the carboy, the bubbles are quite a bit larger than what I have seen during the very active fermentation period.
Fermentation has slowed down, cherries and nibs are settling to the bottom and huge bubbles (1 inch+ diameter) have formed filling the headspace. Does this indicate a certain stage?
I have attached two photos, the first has the large bubbles, some outlines can be seen on the glass
The second photo is after swirling the carboy, the bubbles are quite a bit larger than what I have seen during the very active fermentation period.